This is such an easy and nutritious dinner to make! Not only that but these fritters are also super tasty and something different to do with all that quinoa and sweet potato for a change! I picked up the recipe from the first Deliciously Ella book. This recipe would serve 6 people but I made up the whole batch, cooked some and froze the rest for later!
You will need:
1 large sweet potato
260g quinoa (1 mug)
4 tablespoons almond butter (I used peanut butter) * You can also substitute the almond/peanut butter for Tahini if you have a nut allergy *
8 tablespoons buckwheat or brown rice flour (I had gluten free white rice flour and used this)
4 tablespoons tomato puree
2 tsp ground turmeric and 2 tsp ground cumin
Salt (I used pink Himalayan) and pepper
Peel and chop the sweet potato into small pieces and steam/boil for about 20 minutes until soft.
As they cook, rinse the quinoa under cold water until the water runs clear and place in a saucepan with the juice from one of the lemons and 600ml (2 mugs) boiling water. Bring to the boil and simmer for 10-15 minutes until all the water has evaporated and the quinoa is fluffy.
Drain the sweet potatoes once they are soft and blend them in a food processor with the juice of the other lemon and the almond/peanut butter, tomato puree, flour, turmeric, cumin and a dash of the salt and pepper until smooth.
Meanwhile, preheat the oven to 180C.
Put the sweet potato mix into a large bowl and mix in the cooked quinoa. Grease a large baking tray with some olive oil and scoop 2 tablespoons of the mix onto the tray to make a large circle, then do the rest with the remaining fritters which should give you twelve circular fritters.
Bake for 20 minutes until they are perfectly stuck together and then if you like you can place them in a frying pan with a little olive oil to fry each side for a few minutes so they are a little crispy.
Bon Appetit! X